📝 About This Recipe
Mansaf is the national dish of Jordan, a majestic centerpiece featuring tender lamb slow-cooked in a tangy, fermented yogurt sauce known as Jameed. Traditionally served on a communal platter over a bed of golden turmeric rice and thin Shrak bread, it offers a profound depth of flavor that is both earthy and creamy. This dish is more than just a meal; it is a symbol of hospitality, heritage, and the rich culinary soul of the Levant.
🥗 Ingredients
The Lamb and Broth
- 2 kg Bone-in Lamb Shoulder or Leg (cut into large chunks)
- 1 large Onion (quartered)
- 3 pieces Bay Leaves
- 6-8 pieces Cardamom Pods (cracked)
- 1 piece Cinnamon Stick
- 1 tablespoon Mansaf Spices (Baharat) (blend of allspice, black pepper, and cloves)
The Jameed Sauce
- 500 grams Jameed (Dehydrated Yogurt) (soaked and blended, or use liquid Jameed)
- 500 grams Plain Greek Yogurt (to balance the saltiness)
- 1 tablespoon Cornstarch (dissolved in a little cold water)
- 1/2 teaspoon Turmeric (for a golden hue)
The Rice and Base
- 4 cups Medium-grain Rice (rinsed and soaked for 30 minutes)
- 3 tablespoons Ghee (Saman Baladi) (authentic clarified butter)
- 1 teaspoon Turmeric
- 2-3 large sheets Shrak (Markook) Bread (paper-thin flatbread)
For Garnish
- 1/2 cup Toasted Pine Nuts
- 1/2 cup Toasted Blanched Almonds (slivered)
- 1/2 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
-
1
Begin by preparing the lamb. Place the lamb chunks in a large pot and cover with cold water. Bring to a boil, then drain the water and rinse the meat to remove impurities.
-
2
Refill the pot with fresh water (about 2.5 liters). Add the quartered onion, bay leaves, cardamom pods, cinnamon stick, and Mansaf spices. Bring to a boil, then reduce heat and simmer for 1.5 hours until the meat is partially tender.
-
3
While the meat cooks, prepare the Jameed. If using solid Jameed, soak it in warm water for 2 hours, then blend until smooth. If using liquid Jameed, simply whisk it with the Greek yogurt until fully combined.
-
4
Strain the lamb broth into a clean pot, reserving the meat and discarding the whole spices and onion. Measure about 3-4 cups of the broth to use for the sauce.
-
5
In a large pot, combine the Jameed/yogurt mixture with the cornstarch slurry. Whisk constantly over medium heat until it reaches a gentle boil. This prevents the yogurt from curdling.
-
6
Slowly pour the reserved lamb broth into the boiling yogurt sauce, whisking continuously. Add the lamb pieces back into this golden sauce.
-
7
Simmer the lamb in the yogurt sauce for another 30-45 minutes on low heat until the meat is 'fall-off-the-bone' tender and the sauce has thickened slightly.
-
8
Prepare the rice: Melt 2 tablespoons of ghee in a pot. Add the soaked and drained rice, turmeric, and salt. Stir to coat the grains in fat.
-
9
Add 6 cups of boiling water to the rice. Cover and cook on low heat for 15-20 minutes until the water is absorbed and the rice is fluffy.
-
10
To assemble: Place the Shrak bread on a very large communal platter. Ladle a generous amount of the yogurt sauce over the bread to soften it.
-
11
Mound the golden rice over the soaked bread, creating a large hill. Arrange the tender lamb pieces on top of the rice.
-
12
Garnish lavishly with toasted pine nuts, almonds, and chopped parsley. Serve the remaining yogurt sauce in bowls on the side for guests to pour over their portions.
💡 Chef's Tips
Always whisk the yogurt sauce in one direction until it boils to prevent it from splitting. If Jameed is too salty for your taste, replace a larger portion of it with Greek yogurt. For the most authentic flavor, use 'Saman Baladi' (Jordanian sheep's milk ghee). Do not over-boil the meat at the start; a gentle simmer ensures the lamb stays succulent rather than tough. If you cannot find Shrak bread, a very thin flour tortilla or Lebanese pita (split open) can work in a pinch.
🍽️ Serving Suggestions
Serve with a side of fresh rocket (arugula) and green onions for a peppery crunch. A plate of fresh radishes and pickled cucumbers provides a nice acidic contrast to the rich sauce. Pair with a glass of cold 'Shanina' (salty yogurt drink) to complement the Jameed. End the meal with a cup of hot Jordanian coffee infused with cardamom. Traditionally, Mansaf is eaten with the right hand, forming small balls of rice and meat, but providing spoons is perfectly acceptable for modern settings.